1 can pitted bing cherries
1/4 c. sugar
1 tbsp. cornstarch
1 tbsp. lemon juice (fresh)
1 tbsp. butter (no substitute)
1/3 c. kirsch or brandy
Vanilla ice cream

Drain cherries and reserve liquid. Mix sugar and cornstarch in saucepan. Gradually mix in cherry liquid. Heat, stirring constantly over moderate heat until boiling. Reduce heat and simmer uncovered 3 minutes, stirring now and then. Add lemon juice, butter and cherries; simmer uncovered 2-3 minutes.

Meanwhile, warm brandy or kirsch in a small saucepan. Transfer cherry mixture to a chafing dish. Pour in kirsch and blaze with a match. Carry flaming to table. Serve over ice cream.